CN112189809B - Fugu ocellatus source flavor enhancer and flavor intensity evaluation method thereof - Google Patents
Fugu ocellatus source flavor enhancer and flavor intensity evaluation method thereof Download PDFInfo
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Abstract
The invention discloses a puffer fish-derived flavor enhancer and an evaluation method of flavor intensity thereof, belonging to the field of food processing. The flavor enhancer comprises, by weight, 100 parts of a flavor base material 1-3 parts, 25-40 parts of salt, 15-30 parts of monosodium glutamate and food-grade SiO21-1.5 parts of fresh base material, 1.5-3 parts of I + G (flavoring nucleotide), 10-25 parts of edible corn starch and 3-15 parts of white granulated sugar, wherein the fresh base material is obtained by Maillard reaction of T.obscurus proteolysis freeze-dried powder, xylose and cysteine. According to the invention, the relative sodium glutamate concentration of the flavor enhancer is obtained by referring to GB/T12310-2012, and the delicate flavor intensity value of the flavor enhancer is accurately quantified by adopting lnR =4.2863+0.8181 XlnS (R represents the delicate flavor intensity value, S represents the relative sodium glutamate concentration, g/100 mL).
Description
Technical Field
The invention relates to the field of food processing, in particular to a puffer fish source flavor enhancer and a flavor intensity evaluation method thereof.
Background
With the improvement of living standard and the enhancement of health consciousness, the current flavor enhancer product changes from single monosodium glutamate to natural and nutritional compound flavor. The composite flavor enhancer is a composite formed by combining two or more substances of amino acids, nucleotides, organic acids, enzymatic animal and plant extracts and flavor peptides, such as commercially available chicken essence, beef essence, seafood essence and the like, contains eight amino acids essential to human bodies, enhances the nutrient components of food, and can inhibit the bad flavor of the food. Takifugu obscurus (t.obscurus) is rich in nutrition, has a full fresh taste and a long aftertaste, and is frequently eaten in east asian countries such as china, japan and the like. The discarded heads and bones of the T.obscurus in the commercial production process account for about 35 percent of the quality of the whole fish, which not only causes the waste of aquatic resources, but also pollutes the environment. The protein content of fish head and fish bone is up to 43%, and can be used as potential source of polypeptide and amino acid. Therefore, the deep research on the T.obscurus by-products is beneficial to improving the utilization value of aquatic resources, and can also provide theoretical basis for the research and development of other natural compound flavor enhancers in the later period.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides the globefish source flavor enhancer which is obtained by compounding a product obtained by Maillard reaction of proteolysis products of T.obscurus fish heads and fish bones as a flavor base material with xylose and cysteine.
The invention also provides a method for evaluating the delicate flavor intensity of the fugu source flavor agent, which comprises the steps of establishing an accurate and reliable delicate flavor quantitative evaluation formula to quantify the delicate flavor intensity, analyzing the flavor development characteristics of the fugu source flavor agent in a complex food system by a nine-point calibration method and a descriptive analysis of sensory analysis, and obtaining quality indexes such as sensory indexes, microbial indexes, physical and chemical indexes and the like of the fugu source flavor agent by referring to a chicken essence standard, a seafood seasoning standard and a yeast seasoning standard.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides a globefish source flavor enhancer which comprises, by weight, 100 parts of total mass parts of 1-3 parts of flavor base material, 25-40 parts of salt, 15-30 parts of monosodium glutamate and food-grade SiO21-1.5 parts, 1.5-3 parts of I + G (flavour development nucleotide), 10-25 parts of edible corn starch and 3-15 parts of white granulated sugar; the delicate flavor base materials are Maillard Reaction Products (MRPs) obtained by mixing T.obscurus proteolysis freeze-dried powder, xylose and cysteine according to a mass ratio of 10.
As an advantage of the present inventionAccording to the selected embodiment, the fugu source flavor enhancer is prepared from 2.47 parts of flavor base material, 37.04 parts of salt, 24.69 parts of monosodium glutamate and food-grade SiO (silicon dioxide) by weight based on 100 parts of total mass parts21.23 parts, 2.47 parts of I + G (flavour development nucleotide), 24.69 parts of edible corn starch and 7.41 parts of white granulated sugar.
As a preferred embodiment of the present invention, the umami base is prepared by the process of: fully dissolving T.obscurus proteolysis freeze-dried powder, xylose and cysteine in proportion with ultrapure water, adjusting the pH of the solution to 7.4, carrying out oil bath at 120 ℃ for 2h, and carrying out vacuum freeze-drying after cooling the reaction liquid to obtain powdery delicate flavor base material; wherein the mass-to-volume ratio of the T.obscurus proteolysis freeze-dried powder to the ultrapure water is 1.
As a preferred embodiment of the present invention, the lyophilized powder of t.obscurus proteolysis is derived from the head and bone of puffer fish.
When the fugu source flavor enhancer is compounded, the key points of the composition and the mixture ratio of the raw materials are as follows: the salt can provide salty taste, enhance the delicate flavor intensity of food and reduce the water activity of the product, and the addition amount is between 25 and 40 percent; according to the flavor synergy principle, the white granulated sugar is added to play a role in enhancing freshness and moderating salty taste, the addition amount is 3% -15%, the addition amount of corn starch is not too large, the corn starch is easy to precipitate after being dissolved in water and has corn starch flavor, the addition amount is 10% -25%, the addition amount of monosodium glutamate is 15% -30%, and the reasonable addition proportion of I + G and monosodium glutamate is approximately 10:1, the food grade silicon dioxide is used as an anticaking agent and a drying agent, and the addition amount of the food grade silicon dioxide is about 1 to 1.5 percent.
Adopt above-mentioned any technical scheme, have following beneficial effect:
1. the ingredients in the flavor enhancer are food grade, the flavor enhancer does not contain essence, spice or preservative, the salt and the white granulated sugar play a role in enhancing and moderating, the edible corn starch is used as a binder and an excipient to facilitate granulation, the cost is low, the monosodium glutamate and the I + G which are used as main bodies of the flavor enhancer and MRPs have a good fresh effect under the synergistic action, and the silicon dioxide which is used as an anticaking agent and a desiccant can prevent the food from aggregating and caking and keep the food loose.
2. The flavor enhancer takes the fish head and the fish bone of the puffer fish as raw materials, the flavor base material with outstanding flavor and mellow taste is obtained by optimizing technological enzymolysis and Maillard reaction parameters, the flavor base material is better in fresh effect after being compounded with xylose and cysteine, the flavor intensity is about 2.5 times of sodium glutamate, the flavor base material is used for instant food and has stronger flavor, long aftertaste and rich meat flavor, the evaluation result of the favor degree is similar to that of the products sold in the market, the flavor base material is superior to that of part of the products sold in the market, and meanwhile, the additional value of the by-products of the puffer fish is improved.
3. The flavor enhancer has the characteristics of high protein and low fat, meets the requirements of consumers on low-fat and high-protein food, prolongs the storage period of the product, has good heat stability and water solubility, and meets the commercial production requirements.
The invention also provides an evaluation method of the flavor intensity of the puffer fish source flavor enhancer, which comprises the following steps:
(1) Preparing a puffer fish source flavor enhancer solution with the concentration of 0.40g/100mL, carrying out pair-by-pair comparison on the puffer fish source flavor enhancer solution and a series of sodium glutamate (MSG) solutions with different concentrations according to GB/T12310-2012 sensory analysis method pair-by-pair comparison test, and taking the corresponding MSG solution concentration with the selectivity of 50% as the relative MSG concentration of the flavor enhancer under the same flavor intensity;
(2) Drawing a standard curve by taking the MSG solution series concentration as an abscissa (g/100 mL) and the selectivity of the umami taste intensity as an ordinate (%), substituting the standard curve for curve fitting to obtain an umami taste intensity quantitative evaluation formula lnR =4.2863+0.8181 XlnS, wherein R represents an umami taste intensity value, S represents a relative MSG concentration, and g/100mL;
(3) And (3) substituting the relative MSG concentration in the step (1) into the formula in the step (2) to obtain the umami intensity value of the umami agent.
The technical scheme of the method for evaluating the umami taste strength has the following beneficial effects: after the relative sodium glutamate concentration is obtained through sensory evaluation pair-by-pair comparison, an accurate and reliable umami intensity quantitative evaluation formula is established, and the umami intensity value of the umami agent can be accurately and quantitatively determined.
Detailed Description
The present invention will be further described with reference to the following embodiments. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications can be made to the present invention by those skilled in the art after reading the present specification, and these equivalents also fall within the scope of the invention defined by the appended claims.
In the following examples, the flavor enhancer of puffer fish source flavor is composed of, by total mass, 100 parts of flavor base material 2.47 parts, salt 37.04 parts, monosodium glutamate 24.69 parts, and food grade SiO21.23 parts, 2.47 parts of I + G (flavour development nucleotide), 24.69 parts of edible corn starch and 7.41 parts of white granulated sugar; wherein the delicate flavor base material is obtained by Maillard reaction of T.obscurus proteolysis freeze-dried powder, xylose and cysteine according to the mass ratio of 10.
The globefish source flavor enhancer is prepared by taking freeze-dried powder of T.obscurus proteolysis, xylose and cysteine as reactants, preparing Maillard reactants to obtain a flavor base material, and compounding the flavor base material with salt and monosodium glutamate, and comprises the following specific steps:
(1) Preparation of maillard reactants: maillard reaction is carried out by taking lyophilized powder (1.0 g) of T.obscurus proteolysis from fish head and fish bone of puffer fish, xylose (0.4 g) and cysteine (0.3 g) as reactants. Dissolving the above materials in ultrapure water (20 mL), adjusting pH to 7.4, oil-bathing at 120 deg.C for 2h, cooling the reaction solution, vacuum freeze-drying to obtain powder as delicious base material, collecting in polyethylene self-sealing bag, and storing at-20 deg.C.
(2) Compounding flavor enhancers: taking the total mass of all additives in the composite flavor enhancer as 100g, taking the result of artificial sensory evaluation as an index, and compounding according to 2.47g/100g of flavor base material, 37.04g/100g of salt, 24.69g/100g of monosodium glutamate and auxiliary materials, wherein the auxiliary materials are respectively food-grade SiO 221.23G/100G, 2.47G/100G of I + G (flavour development nucleotide), 24.69G/100G of edible corn starch and 7.41G/100G of white granulated sugar.
The flavor enhancer of puffer fish-origin flavor is evaluated and described below in terms of the evaluation of flavor intensity, the analysis of taste and flavor characteristics, and the measurement of quality index.
(1) Method for evaluating umami intensity of puffer fish source flavor enhancer
Comparing and analyzing the relative selectivity of sodium glutamate solutions with different concentrations and the flavor enhancer by referring to sensory analysis paired comparison inspection (GB/T12310-2012), wherein the corresponding sodium glutamate concentration at the selectivity equal to 50% is the relative sodium glutamate concentration of the flavor enhancer under the same flavor intensity, and calculating the flavor intensity value of the flavor enhancer by utilizing a quantitative evaluation formula lnR =4.2863+0.8181 XlnS (R represents a flavor intensity value, S represents a relative sodium glutamate concentration, g/100 mL) of the flavor intensity, and the specific steps are as follows:
the optimal tasting concentration of the flavor enhancer is obtained by pre-experiment and is 0.40g/100mL, and the relative sodium glutamate (MSG) concentration of the flavor enhancer is analyzed by performing a pair-wise comparison experiment according to a sensory analysis method pair-wise comparison test national standard (GB/T12310-2012) and specifically as follows: firstly, providing a test sample (15 mL) and a series of MSG standard solutions with different concentrations (table 1, keeping 5% logarithmic interval between MSG concentrations), selecting a record number with stronger umami between the sample and the MSG solution with each concentration by a pair-wise comparison method, wherein the MSG concentration corresponding to the selection rate of 50% is the relative MSG concentration of the umami agent under the same umami intensity.
A standard curve is drawn by taking the concentration of MSG as the abscissa (g/100 mL) and the selectivity for stronger umami taste as the ordinate (%). The curve fitting degree of MRPs FE is good (R)20.9452) for quantifying the umami intensity of the product, wherein the concentration of 0.40g/100mL flavor enhancer is equivalent to 1.05g/100mL sodium glutamate, and the formula lnR =4.2863+0.8181 × lnS is quantitatively evaluated through the umami intensity (R represents the umami intensity value; s represents the relative MSG concentration, g/100 mL) calculated that the umami intensity value of the umami agent is 75.66, which is the umami agent with higher umami intensity.
Table 1: paired comparison experiment selection result of flavor enhancer and sodium glutamate
Note: different lower case letters indicate that there was a significant difference between samples (P < 0.05).
(2) Analysis of preference degree and taste characteristics of puffer fish-source flavor enhancer
Analyzing the flavor development characteristics of the flavor enhancer product and the commercial flavor enhancer products chicken essence, delicate flavor and delicate flavor powder in the instant food by adopting a nine-point scale method (1 = extreme aversion, 9= extreme liking) and a descriptive test, and specifically comprising the following steps:
selecting the flavor enhancer and three flavor seasonings sold in the market to replace powder bags in bagged instant food, soaking for 4-6min, and performing sensory evaluation on the soaked noodle soup. The soup temperature was maintained between 40-70 ℃ during the evaluation, with a taste volume of 15mL. The taste properties of the umami product at the optimal tasting concentration were examined by descriptive analysis (results see table 2). The flavor enhancer has strong meat flavor and aftertaste, moderate salty and fresh taste and good overall harmony; the grade of a commercial product 1 (7.95 +/-0.78) is only second to that of the flavor enhancer, the soup onion flavor is obvious, the meat flavor and the salty and delicious taste are moderate, but the sensory grade is influenced by weak fishy smell; the commercial product 2 (6.80 +/-0.70) has the fragrance of chicken, but has a slightly strong salty taste; the overall taste of the commercial product 3 was not consistent enough and was minimally preferred.
Table 2: preference experimental result of application of flavor enhancer product in instant food
Note: the nine point scale (1 = extreme aversion, 9= extreme liking) scores the degree of liking of the product.
(3) Quality index determination of puffer fish source flavor enhancer
Determining sensory indexes (color, form, taste and smell) of the delicate flavor by referring to GB 2720-2015 national food safety standard monosodium glutamate, GB T23530-2009 yeast extract, SB/T10485-2008 seafood powder seasoning, SB/T10371-2003 chicken essence seasoning and T/CBFIA 01001-2017 yeast seasoning; and (3) determining microbial indexes (total bacterial colonies and escherichia coli) and physicochemical indexes (amino acid content, stability and basic nutritional ingredients) in the flavor enhancer by referring to the food microbiological inspection GB 4789.3-2010 and the national standard GB4789.2-2016 of food microbial colony counts in the food safety national standard.
The results of measuring sensory attributes (color, form, taste, smell) of the umami agent according to a series of standards are shown in table 3. The total number of colonies in the microorganism indexes is less than or equal to 500 (cu/g), and the coliform group is less than or equal to 30 (MPN/100 g), which are all lower than the requirements of the related standards, and thus, the flavor enhancer can be used for commercial production. The results of the measurement of physical and chemical indexes show that the fresh-keeping agent has good water solubility and thermal stability, but strong hygroscopicity; the determination result of basic nutrient components shows that the moisture content of the product is lower by 3.25 +/-0.26%, and the crude protein content of 14.52 +/-1.15% is far higher than that of the commercial product 1 (2%) and the commercial product 2 (2%), and is slightly lower than that of the commercial product 3 (18%).
Table 3: sensory index measurement results
The embodiments described above are presented to facilitate one of ordinary skill in the art to make and use the invention. It will be apparent to those skilled in the art that various modifications to these embodiments can be readily made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above-described embodiments. Those skilled in the art should appreciate that many modifications and variations are possible in light of the above teaching without departing from the scope of the invention.
Claims (1)
1. The globefish source flavor enhancer is characterized by comprising, by weight, 100 parts of total mass parts of 2.47 parts of flavor base material, 37.04 parts of salt, 24.69 parts of monosodium glutamate and food-grade SiO2 1.23 parts, flavor nucleotide I + G2.47 parts, edible corn starch 24.69 parts and white granulated sugar 7.41 parts;
the delicate flavor base material isT.obscurusMixing the proteolysis freeze-dried powder, xylose and cysteine according to a mass ratio of 10;
the flavor enhancer of puffer fish sourceT.obscurusThe preparation method comprises the following steps of taking freeze-dried powder of proteolysis products, xylose and cysteine as reactants, preparing a Maillard reactant to obtain a delicate flavor base material, and compounding the delicate flavor base material with salt and monosodium glutamate, wherein the steps are as follows:
(1) Preparation of maillard reactants: from fish heads and bones of puffer fishT.obscurus1.0g of freeze-dried powder of a proteolysis product, 0.4g of xylose and 0.3g of cysteine are taken as reactants to carry out Maillard reaction, the substances are fully dissolved in 20mL of ultrapure water, the pH value of the solution is adjusted to 7.4, the solution is subjected to oil bath for 2h at 120 ℃, after the reaction solution is cooled, vacuum freeze drying is carried out to obtain powder, namely the delicate flavor base material, the powder is collected in a polyethylene self-sealing bag and is stored for standby at-20 ℃;
(2) Compounding flavor enhancers: mixing the above fresh base material, salt, monosodium glutamate and food-grade SiO2Compounding the flavor development nucleotide I + G, the edible corn starch and the white granulated sugar to obtain a flavor enhancer;
the method for evaluating the umami intensity of the puffer fish source flavor enhancer comprises the following steps of obtaining an umami intensity value of 75.66 by using an umami intensity quantitative evaluation formula lnR =4.2863+0.8181 XlnS, wherein R represents the umami intensity value, S represents the relative sodium glutamate concentration, and g/100mL is obtained:
(a) Preparing a takifugu source flavor enhancer solution with the concentration of 0.40g/100mL, carrying out pair-by-pair comparison on the takifugu source flavor enhancer solution and a series of sodium glutamate solutions with different concentrations according to GB/T12310-2012 paired comparison test, and taking the concentration of the corresponding sodium glutamate solution with the selection rate of 50% as the relative sodium glutamate concentration of the flavor enhancer under the same flavor intensity;
(b) Drawing a standard curve by taking the concentration of the sodium glutamate solution series as an abscissa (g/100 mL) and the selectivity of the umami intensity as an ordinate (%), and substituting the standard curve for curve fitting to obtain the umami intensity quantitative evaluation formula;
(c) And (c) substituting the relative sodium glutamate concentration in the step (a) into the formula in the step (b) to obtain the delicious taste intensity value of the delicious agent.
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